Braised Short Ribs (Brasato Al Barolo) Recipe
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Category: |
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Ingredients: |
Ingredients: ¼ cup Extra Virgin Olive Oil
4 lbs Beef Short Ribs
Kosher Salt & Freshly Ground Black Pepper
150 grams diced pancetta (optional)
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery Stalks, roughly chopped
3 garlic cloves, minced
2 cups Barolo, or other full-bodied red wine
1× 16-oz can peeled tomatoes, crushed by hand with their juices
1 cup brown chicken stock or beef stock
½ bunch Thyme
½ bunch Rosemary
½ bunch Oregano
Gremolata
Leaves From 1 Bunch of Flat Leaf Parsley
Zest of Two Lemons, cut into julienne strips
¼ lb Fresh Horseradish, grated
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Directions: |
Directions:Preheat oven to 375 degrees F
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total.
Remove the short ribs to a plate and set aside. Add the pancetta and fry until crispy and set aside. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Bring the mixture to a boil and return the short ribs and pancetta to the pan. Cover with aluminum foil and place in the oven. Cook for 2 hours, or until the mat in very tender and literally falling off the bones.
To make the gremolata:
In a small bowl, combine the parsley, lemon zest and horseradish and toss loosely by hand.
Place one short rib in each bowl, top with a little of the pan juices and a handful of the gremolata, and serve immediately. |
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Personal
Notes: |
Personal
Notes: I used beef stock and a Cabernet Sauvignon wine.
I did not use the fresh herbs or the gremolata.
I cooked the ribs for three hours one day, then cooled them completely overnight.
Removed the fat and reheated for 1.5 hours on the day I served them.
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